Fish Amritsari

INGREDIENTS

River sole fillet, sliced————–300 gms
Ginger garlic paste ——————1 Tbsp
Mustard oil—————————–1 Tsp
Lemon juice ————————–1 Tbsp
Malt Vinegar—————————1 Tbsp
Salt————————————to taste
Degi chilli powder——————01 Tblspn
Red chilli powder———————1/4 Tsp
Carom seeds (Ajwain) ————–1/4 Tspn
Crushed Coriander seeds———–1/2 Tsp
Cumin seeds————————–1/8 Tsp
Egg ————————————1 No -optional
Gram flour—————————–100 gms
Rice flour——————————-2 Tbsp
Fenugreek leaves ( Kasoori methi)——-1/2 Tspn
Oil————————————–to fry
Chaat masala——————–01 Tspn.
Accompaniments-
Mint Chutney———–60 gms
Onion Laccha Salad—100 gms
Lemon Wedges———–02 nos.

INSTRUCTIONS

To make a marinade, combine gram flour, rice flour, mustard oil, malt vinegar, lemon juice, carom seeds, kassori methi,red chilli powder, crushed coriander seeds,cumin, salt, degi chilli powder, egg (optional) and mix well.
Marinate the fish slices in this marinade, and keep aside refrigerated for half an hour.
Heat oil in a wok and deep fry the fish till crisp and cooked.
Remove on a paper towel and sprinkle with some chaat masala. Serve hot with mint chutney, onion rings and lemon wedges.

Preferred recipes by Chef Rakesh Sethi.

Leave a Reply

Your email address will not be published. Required fields are marked *

x

Please login to rate this recipe!

x

You have already rated this recipe!

x

Thanks for rating this recipe!